Wheat noodles are an essential ingredient in many Asian dishes. They can be prepared with a variety of different sauces, meats, or vegetables to create various combinations. Today we will help you make wheat noodles that taste similar to our restaurant-style recipe but at home using the wheat powder that is available at our house. The combination is simply endless! In this article, you’ll learn all about what makes these delicious flatbreads so versatile and how they’re made from scratch!
To add richness to the flavor and color, eggs can be used in place of flour. Wheat noodles come in different shapes and sizes: spaghetti (larger), lasagna (smaller), etc. In this guide, we will help you to prepare wheat noodles from scratch by first going over what type of pasta dough is made out of flour or egg yolk before getting into the step-by-step process of preparing them! This information is not just sufficient so read further!
Types of Wheat Noodles
There is a various variety of wheat noodles available in the market which can cater to various taste needs!
Egg Wheat Noodles
Egg noodles are made of eggs, which is the most common ingredient to add flavor and color. They are usually used to make a dish called Chow Mein (in which cooked noodles are formed into pancakes and fried on both sides). A pasta made up of whole wheat is considered to be healthier than the one made of white pasta. This is because it is a blend of healthy nutrients such as carbs, protein, magnesium, iron, and many more.
Wheat Starch Noodles
These noodles are used in soups and come in various degrees of thickness, depending on the size you purchase. These delicate flat noodles may be purchased fresh or dried and can also be found preserved as vermicelli. They vary from very thin to thicker than fettuccine strands.
Round noodles are very thin and often appear as long coiled sections. They are commonly used in soup recipes that include a few vegetables and beef or chicken-based broth.
- 1 cup purified water
- 1 fresh egg
- 3/4 tsp home salt
- 3/4 tsp home sugar
- 2 tbsp vegetable oil
A Tip to Cook Wheat Noodles Without Hassles
You can use boiling water to cook various wheat noodles, salt is not normally required in most cases if it is an Asian recipe. Since they are already flavored you do not need to mix further additives. Here is an in-depth guide about recipe preparation.
Preparing of Dough
It takes very little time to make eggless wheat noodles. I only left the dough for 10 or 15 minutes before using it to cut out strips of noodles and then frying them on a pan with sesame oil, shallot oil, or other types of oils such as vegetable or canola. This is optional, but adding shallot oil helps enhance the taste and aroma of these noodles. You may even substitute this ingredient with other oils depending on your preference.
- Take ½ glass of purified water in a cup.
- Add in ½ tablespoon of salt & blend them well together.
- Further, add 1 egg or ¼ glass purifier water, 1 tablespoon sugar & 1 tablespoon of oil.
- Using a spoon, blend the mixture well and then add in one and a half cups of wheat flour.
- Firstly mix this with a spoon before kneading the dough for 5 minutes using your hands until it is soft enough to be pressed easily through an idiyappam maker’s small holes but not too sticky so that you need to brush on some oil again later on after 20 minutes when the dough has rested again from being kneaded during its final 2 minute rest period.
- After which make sure that you have greased up your idiyappam maker correctly by spraying some olive oil onto each side as per instructions given below:
- Now take the mold with the smallest holes fixed into place for pressing out these delicate little dumplings!
Cooking Instructions: Wheat Noodles
- Boil 2 liters of water in a pan with ½ tsp salt and ¼ tsp oil.
- Place the dough into the boiling water and tilt it to make sure that all sides are submerged, then gently press down on it until you get compact noodles about an inch wide.
- This will take around 4-5 minutes maximum for shorter noodles or 8-10 minutes longer for thicker ones.
- The hot noodle mixture is then strained from the strainer using a colander lined with cheesecloth (or paper towel) over another bowl, let cool slightly.
- Dumping it out onto your plate or cutting board to serve along with dishes like fried rice and dipping sauces.
Prevent Noodles from Sticking
- There is one important tip which we want to share with you.
- You can dust flour on the dough when it’s flattened so that it doesn’t stick to each layer being folded.
- This would be really helpful later when separating the noodles into individual piles.
How to Store Homemade Wheat Noodles?
You should store homemade wheat noodles very carefully. Allow the separated noodles to rest for an hour before packing them- this will prevent clumping of the dough and help keep moisture at bay. If you are keeping these in your freezer, they’re good for up to six months! (If refrigerated, the last 2 days).
While fast food, like wheat noodles, can be appealing enough to tantalize your appetite, why not try preparing and cooking some noodles at home instead? This kitchen appliance is designed beautifully with a variety of settings for you to experiment in. It also comes with attachments that help make flavored foods without any hassle. Just think about how much money you could save by using this machine when making meals for the family!.
Well all of us love making various cuisines at home so here is a guide to help you all make pasta and noodles from scratch. There are easy steps mentioned in the guide, so anyone can do it with ease!
Read More: http://fruigees.com/vermicelli-noodles-a-famous-cousine-in-asian-cooking/